Lungen mit Miltz was on the menu of traditional New York Jewish restaurants (all gone) of yesteryear. (Gluckstern’s also served tripe). Like the African-Americans of the racist South, the impoverished Jews of pre-World War Two Europe ate every bit of the cow, inside and out. (Unlike the African-Americans, Jews, of course, didn’t eat swine). Lungen mit Miltz was a stew of lungs and spleen. Lots of garlic, onion and chicken fat gave it flavor. This was a dish not favored by HG but relished by HG’s late, beloved father. When little HG accompanied his father on a clothes buying expedition to the Lower East Side, Dad and Son lunched at a plain spoken “Romanian/Jewish” eatery. Dad had the lungen stew plus P’tcha, jellied calf’s foot. Son had karnezlach, garlic and onion infused ground beef, shaped into fat cigars and broiled. Accompanied by Mamaliga, the Romanian version of polenta. Both dishes were anointed with plentiful chicken fat poured from a pitcher on the table. Seltzer was the beverage. The only, time HG ever had spleen was in the form of a sandwich (bread was a soft bun) on the street in Palermo, the colorful Sicilian city. It was okay, not great. HG ate braised heart in French bistros on the far West Side that catered to French seamen. A strong taste. Not for the faint hearted. HG tasted grilled chicken gizzards once at a Japanese restaurant (accompanied by SJ). Tasty. However, HG has learned that “Gesiers” (duck gizzards) are superior. Usually served as part of a salad in Paris bistros. Must try if HG ever gets back to Paree.
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